Food Grade CMC

Food grade CMC can control the size of crystals in frozen food, and prevent stratification between oil and water. In an acid system, sodium cmc grades have good suspension stability in acid-resistant food, can effectively improve solution stability and impedance capability of protein. Sodium carboxymethyl cellulose can improve taste and mouthfeel, reduce the syneresis of food, raise quality and prolong shelf life.

Food grade CMC is a white to cream-colored powder that is tasteless, odorless, and has a slightly sour taste. It is soluble in water and forms a clear, viscous solution when dissolved in water. CMC has a high molecular weight and is composed of long chains ofcellulose molecules. These chains have carboxymethyl groups attached to them, which give food grade CMC its unique properties.

Food grade CMC can compound with xanthan gum and guar gum to improve application performance as well as to sharply reduce production cost. CMC has good performance in acid resistance and stability. Especially in drinks, it has such properties as preventing drinks from precipitation and layering, improving the taste and enhancing heat resistance.

The main function of food grade CMC is a thickener, stabilizer, tenacity strengthening agent, water retention agent, dispersing agent, binder, suspension, film-forming agent and so on in food and beverage processing, such as ice cream, juice, fruit jam, dairy products, beer, lactic acid drinks, yogurt, syrups, bakery products, wine, sauces, seasoning, meat products, etc.

● Food grade CMC has good acid resistance, emulsification and thermal stability, and high transparency in aqueous solution. When used in liquid milk, soy milk, fruit juice milk, peanut milk, lactic acid, fruit acid and other acid beverage, it can make the solution stable and taste refreshing and can adapt to commonly used sterilization processes like UHT and Pasteurized. The recommended dosage is 0.3-0.5%.

● Food grade CMC used as dispersant and excipient in ice cream, can not only improve the expansion rate but also prevent the formation of ice crystal, making ice cream taste fine and smooth. The recommended dosage is 0.25-0.35%.

● The thickening, suspension and salt resistance functions of food grade CMC make condiments such as soy sauce and jam, congee and pulp drinks stable and uniform, and can improve the texture. The recommended dosage is 0.3-0.8%.

● The unique shaping and bonding properties of food grade CMC can increase toughness, smooth surface, improve taste and reduce crushing rate in instant noodles, biscuits and frozen pastry. The recommended dosage is 0.25-0.4%.

●  The recommended dosage of food grade CMC used in yellow rice wine, beer, and other wine products is 0.5-5‰. The recommended dosage in soy milk, bread, sesame paste, ham, sausage, moon cake and other cake filling products is 3-8‰.

Food grade CMC is well-known for being a thickener, stabilizer and emulsifier that greatly enhances the texture of processed foods. It contributes to increased viscosity in food products as well as improving their rheological properties, creating a smoother consistency desired by consumers. This makes it an essential ingredient in many different kinds of dishes from ice cream to sauces enjoyed around the world.

Liquid beverage
Adding food grade CMC into liquid beverage can suspend particles evenly, fresh the color, and extend shelf life.

Lactic acid beverage
Adding food grade CMC can stabilize the solution, prevent precipitation, improve mouth feel, increase quality and thermal stable.

Milk
Mainly for soy milk, peanut milk, almond milk, etc. Adding food grade CMC can suspend, emulsify, stabilize the product, avoid fatty particles building up as well as whiten, sweeten and remove soy odor.

Frozen foods (ice cream)
Adding food grade CMC into frozen foods can reduce crystals, anti-thawing, smooth mouth feel, increase whiteness, enlarge volume, etc.

Wheat foods
Food grade CMC in bread can make the bread homogeneous micro-corn (e.g. honeycomb-like texture) enlarge volume, decrease crumb falling, prevent collapse and maintain fresh and moisture.

Biscuit, pancake
In the production of biscuit and pancake, adding food grade CMC into wheat flour can adjust flour flexibility, improve texture, build better shape, avoid breakage, smooth and brighten cake surface, improve crispy, taste and mouth feel.

Sauces & topping
Food grade CMC is suitable for sauce and toppings such as peanut sauce, sesame paste, almond sauce and mixed congee, etc. As the basic substance of sauce, CMC Food Grade has the advantages of good solubility in cold or boiled water, good smooth taste.

Keep food grade CMC in a dry environment away from humidity and moisture, as it can lead to clumping or degradation of the product. Maintain a cool, stable temperature for storage, preferably between 15°C to 25°C (59°F to 77°F), to prevent the risk of heat-induced degradation. Store food grade CMC away from direct sunlight and heat sources, as prolonged exposure to light and high temperatures can compromise its stability and effectiveness.

Put the CMC powder into the container (note that the container must be dry), add 95% ethanol to fully moisten it (to the degree that the CMC powder is fully moistened, generally 1g of CMC powder plus ethanol). Then add water and stir quickly to achieve the desired result quickly. The powder is insoluble in ethanol, the powder wetted by ethanol is dispersed in small particles, and water is added vigorously to make the carboxymethyl cellulose CMC fully contact with water and expand rapidly, avoiding the drawbacks caused by the inability of CMC molecules to contact water at the same time. The best effect is when the gel matrix of the fixed body preparation is used.